Veggie chips, granola bars, fat-free frozen yogurt — we know are basically junk food in disguise. But diet soda, in all its fizzy glory, seems like it should be a real-deal “free” food. After all, how can you go wrong with zero calories?
Brooke lost 73 in a year using Shakeology and a variety of the fitness programs from Beachbody. Here's her story...
While it may seem too good to be true, these cookie dough balls are actually good for you! Creamy Vanilla Shakeology is mixed with almond butter, raw honey, raw almonds, and chocolate chips in this easy, delicious no-bake recipe packed with protein.
Don’t have Shakeology yet? Get all of the Shakeology flavors here!
All it takes is a little bit of prep, a quick marinade, and about 13 minutes of cooking. This recipe also works for Sweet and Sour Chicken if you make it using boneless, skinless chicken breasts.
Filled with fresh veggies and beans, this typical breakfast dish could easily become a dinner! Enjoy, mc
Prep time is about 5 minutes on this one! whoop!
I began with four skinless, boneless chicken breasts that I sliced in half lengthwise and then cut into bite-sized pieces. I find that they cook a lot more evenly that way and it saves a ton of time when cooking chicken in recipes like this. You’ll definitely want to make sure you are using a very sharp knife and I like to pop my chicken into the freezer for about 15 minutes before slicing, as it makes them perfect for cutting, in my opinion.
I tossed my chicken into a skillet with a bit of oil. I used coconut oil as I was trying to make this recipe as Paleo-friendly as possible. While my chicken was browning, I mixed together the sauce for the chicken. While traditional orange chicken always calls for frying the chicken bites in a cornstarch batter. I omitted that part to reduce a few calories. Believe me, you won’t miss it once you taste the sauce on this chicken!
Who's already getting excited about Cinco de Mayo????
Here's a healthy side dish:
Seven Layer Dip
2 medium ripe avocados
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)
Mash avocados in a medium bowl.
Add lime juice, salt, and pepper; mix well. Set aside.
Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
Serve with baked tortilla chips.
Enjoy, xo mc
This chicken breast with feta and artichoke is a life-saving weeknight dinner recipe. For those times when it seems like there aren’t enough hours in the day between work, family, and maintaining a healthy lifestyle, this recipe simply requires whipping up a quick marinade the night before, then dinner is on the table the very next evening in under 20 minutes. With my full-time job, dishes like these are mandatory. This particular recipe makes eight servings — perfect if you’re cooking for the whole family or for a week’s worth of protein for yourself.
Chicken breast is just so versatile, isn’t it? So much can be done with this popular protein, and marinating it in tart yogurt, lemon juice, garlic, and spices not only steeps it in brilliant flavors, but it also tenderizes the chicken for a juicy and delicious main course. Though the marinade is technically enough to finish off this dish, and this adds an extra punch of fiber and nutrients with a savory compote of sun-dried tomatoes and artichokes. It’s topped with feta cheese to tie together all of the Mediterranean flavors.
Chicken Breast with Feta and Artichoke
Total Time: 1 hr. 28 min.
Prep Time: 10 min.
Cooking Time: 18 min.
Yield: 8 servings
1 cup nonfat plain yogurt
4 cloves garlic, finely chopped
3 Tbsp. chopped fresh oregano, divided use
2 Tbsp. chopped fresh parsley, divided use
1½ tsp. fresh lemon juice
1 tsp. ground black pepper
8 (4-oz. each) raw chicken breasts, boneless, skinless
1 cup crumbled feta cheese (about 5 oz.)
1 medium tomato, chopped
½ cup canned artichoke hearts, packed in water, drained
½ cup sun-dried tomatoes, chopped, reconstituted in hot water for 10
Nonstick cooking spray
1. Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
2. Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
3. Preheat grill or broiler on high.
4. Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp.oregano, and 1 remaining Tbsp. parsley in a large bowl; mix well. Set aside.
5. Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
6. Heat oven 350° F.
7. Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5 to 8 minutes, or until the cheese is lightly browned.
1/2 green 1 red and 1/2 blue
These days, when my to-do list runs over into two pages—which it often does—I still tend to feel overwhelmed. But thankfully, I’ve learned how to flip the switch from overwhelm and anxiety to confident excitement instilled with an attitude of “You’ve got this, girl!”
What’s my secret? Simply understanding the physical mechanism happening in my brain and body so I can short-circuit the wiring of worry and divert the path to panic.
Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.